Choc Ripple Cheesecake

My first cheesecake! Yummm...

My version - added coffee to the cream cheese part to make a choco coffee ripple cheesecake... yummmmmm... (for those who love coffe... which doesn't exactly include me...)

End result - yummy despite less obvious ripples... and a bit hard after leaving it out in the air/fridge for a while... oh, the yummy chocolaty things on the side went soggy and unedible ever from the first night... but... awesome recipe!!!

Ingredients (serves 8)

150g Arnott's Choc Ripple Biscuits
60g butter, melted
375g cream cheese
55g (1/4 cup) caster sugar
1/2 tsp vanilla extract
3 eggs
100g dark chocolate, melted

Method

Preheat oven to 180°C (160°C fan). Grease a 13cm x 36cm rectangular tart tin. Place the biscuits and melted butter in the bowl of a food processor and blend until the mixture resembles wet sand. Place the mixture in the tart tin and press firmly over the base and sides of the tin. Bake in the oven for 10-12 mins or until firm. Allow to cool completely.

Place the cream cheese, sugar and vanilla extract in the bowl of an electric mixer, beat until smooth. Add the eggs, one at a time, beating well between each addition. Divide the mixture into two equal amounts and add the melted chocolate to one portion. Spoon alternate amounts of the chocolate and vanilla mixture into the tart case and then, using the end of a spoon, swirl the two mixtures to create a 'ripple' effect. Bake for 20-25 minutes or until just set. Cool and serve.

http://www.taste.com.au/recipes/21368/choc+ripple+cheesecake+tart